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Monday, June 24, 2013

Lemon and Parmesan Crusted Salmon

Betty Crocker has a recipe for a lemon and Parmesan crusted
salmon that looks amazing.However, in
the spirit of being the “no pressure cooker” I decided to change it up, make it
easier, and make it my own.That’s what being
a no pressure cooker is all about, right???Whenever possible, I try and find the easiest and quickest way to make a
delicious dish…then…I share it with all of you.

I made a number of changes to this recipe.One of the main changes was not using fresh
white bread crumbs.I used panko.Panko provides a fantastic crunch that I feel
balances well with the soft and delicate texture of the salmon. Also, I didn't feel like putting white bread in a food processor. Here, I season the salmon first and then I
brush with a mixture of margarine and lemon juice.This helps keep the salmon moist and also
gives it part of the lemony flavor that goes so well with seafood.The salmon receives another citrus punch
because the crust mixture is made with lemon zest.The flavors come together so well that you
may not ever make salmon another way again!

Lemon and Parmesan Crusted Salmon

*inspired by Betty
Crocker

4 salmon fillets

1 tsp salt, divided

1 tsp pepper, divided

cooking spray

3 tbsp butter

juice from one lemon

¼ c panko breadcrumbs

¼ c grated Parmesan cheese

1 tsp herbs de Provence

1 tsp lemon zest (~1 lemon)

Preheat oven to 400F.

Season both sides of salmon fillets with half of the salt
and pepper.Place seasoned fillets on a
baking sheet lightly coated in cooking spray.

Melt butter in a small saucepan over low heat. Add lemon juice and stir to combine.Brush the top of fillets with about half of
the butter mixture.Set butter mixture
aside.

Note: I lightly patted
the salmon with the butter/juice mixture so that I wouldn’t brush the seasoning
off.I recommend you do the same :)

Combine breadcrumbs, Parmesan, herbs, zest, and remaining
salt and pepper.Add remaining butter
mixture and stir well so that breadcrumbs are evenly wetted.

Fact: Herbs de
Provence is a mixture of dried herbs and often includes lavender.The brand I used combined thyme, marjoram,
rosemary, basil, fennel, sage, and lavender.This mixture is known to be traced to South France and has a multitude
of uses but pairs really well with grilled meat and seafood.

Press breadcrumb mixture over top of salmon fillets.Bake uncovered for ~15 minutes.Turn oven on broil and cook until breadcrumbs
are golden in color.Serve immediately.

I served this dish with roasted red potatoes and steamed
broccoli.It made for a great weeknight
meal that was balanced, healthy, and quick!If you don’t have herbs de Provence at home, you can try tarragon,
Italian seasoning, or oregano.

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Authors

Marie Antoinette

Portland, OR

Sarah

Portland, OR

About Us

It didn’t take long for us to figure out our mutual love for cooking and, most importantly, eating good food. After a delightfully unexpected dessert exchange – Sarah’s raspberry shortbread bars for Antoinette’s zesty lemon cake, it quickly became a friendship made in the kitchen! Despite our love for food, we are both really busy. Neither of us could find the time to commit to our own blog, but loved the idea of having a space to share ideas and recipes. Our shared blog was born through a series of Facebook posts and texts where we posted many delicious meals from our own kitchens. Cooking and sharing our experiences is enjoyable to us and has become more and more so as time goes on.We have now each become our own version of the “No Pressure Cooker” - posting whatever we make, whether it is intense cooking or things quick and easy. We hope you enjoy our kitchen hits... and misses! So join us on our journey to making everyday needs become everyday joys. Cheers!